3 large, exceedingly ripe bananas
3 tablespoons granulated sugar
1/2 teaspoon vanilla paste or extract
1 whole large egg
1/4 cup all-purpose flour
4 tablespoons clarified butter or canola oil
1 tablespoon granulated sugar, mixed with 1 teaspoon ground cinnamon (or powdered sugar)
Sliced strawberries, sweetened with a little granulated sugar to taste (optional)
1. Preheat oven to 200 degrees. In a large bowl, mash the bananas one at a time with a fork until mostly smooth. Whisk in the sugar, then the vanilla paste or extract. Crack the egg into the bowl and whisk into the mixture. Sprinkle the flour over the top of the batter and whisk in with your fork until thoroughly incorporated, making sure there aren’t any lumpy, floury pockets.
2. Heat a nonstick frying pan over medium-high heat. Add enough clarified butter or oil to the hot pan to lightly coat the bottom. Using a big soup spoon, drop the batter into the hot pan. The pancakes will spread fairly thin and start to bubble a little. After about 2 to 3 minutes, when the edges turn golden brown, flip them over and cook the other side.
3. Transfer the cooked pancakes to a paper towel–lined plate and keep warm in oven. Repeat this process using the rest of the batter. Add more clarified butter or oil as needed while cooking new batches so there is enough to make the pancake edges sizzle. Sprinkle the hot pancakes with cinnamon-sugar or powdered sugar. Garnish with strawberries (or other fruit if desired). Best enjoyed with hot black coffee.
Makes about 10 small pancakes.